Spiced baked feta fattoush

If you’re looking for a new summer salad to serve at your next BBQ, gathering, or just for dinner, then look no further. This is my next-level twist on a classic Lebanese fattoush salad, combining the usual chunky veg, fresh herbs, sumac dressing and crunchy pitta chips, but with the addition of toasty, aromatic spices and sumac-sprinkled baked feta to really take it up a notch.

Spiced, baked feta fattoush

Serves 4

Prep: 10 mins
Cook: 20 mins

3 white pitta breads
1 tsp cumin seeds
1 tsp coriander seeds
¼ -½ tsp hot smoked paprika
olive oil
1 x 200g block feta
1 tsp sumac,
plus extra couple pinches for the feta
6 large vine tomatoes
1 cucumber
200g radishes
4 spring onions
½ bunch mint,
leaves picked
½ bunch parsley
1 lemon
2 tbsp apple cider vinegar


  1. Heat your oven to 200/180 fan. While the oven is heating, cut your pitta breads into (roughly 4cm) chunks and spread them over a large baking tray. Lightly crush your cumin and coriander seeds in a pestle & mortar and sprinkle over the pitta chips, along with ¼ tsp of hot smoked paprika (or ½ if you like it hot), plenty of sea salt and a good grind of black pepper.

  2. Line a small baking tray with foil, grease with a tiny bit of olive oil, then top with the block of feta. Drizzle with more olive oil and sprinkle with two pinches of sumac. Bake for 20 mins, but set a timer for ten mins too (as this is when you’ll put your pitta chips in).

  3. Now, to prep the veg: cut the cucumber down the middle lengthways then use a teaspoon to scrape out the seeds. Cut each down the middle lengthways again, then into chunks. Slice your spring onions diagonally. Chop your tomatoes into big chunks, then take the tops of your radishes and cut those into quarters if big, halves if small. Chuck those all into a large salad bowl. Finely chop your herbs and set aside for later.

  4. When your baked feta has been in the oven for ten mins, drizzle your pitta chunks with olive oil and shove those in the oven too (top shelf) to bake for the final 10 mins, until crisp and golden.

  5. While both are in the oven, prep your dressing: in a small bowl, whisk together 4 tbsp olive oil, the juice of a lemon, 2 tbsp apple cider vinegar, 1 tsp sumac, sea salt and pepper.

  6. After 20 mins your feta should be golden round the edges and your pittas should be crisp. Remove from the oven and leave to cool for 10 mins.To serve, toss the veg in dressing, then tip in the pittas and toss again. Taste and season if necessary. Then place the baked feta on the top, ready to break it up with a spoon right before serving.

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